Date Night · Swedish
Fläskfilé med Grönpepparsås
Tender pork tenderloin pairs perfectly with a creamy sauce finished with a punchy kick of green peppercorns.
Why This Works
Green peppercorns offer a unique floral heat that defines the classic Swedish bistro flavor.
The Upgrade
Add a splash of cognac to the pan before adding the cream.
Chef's Secret
Michelin TechniqueLet the pork rest for at least 10 minutes before slicing to keep the juices contained.
Ingredients
Total time including resting: 35 min
Directions
Sear pork in butter until golden brown on all sides.
8 minFinish pork in an oven at 350°F until internal temperature reaches 145°F.
15 minWhile pork rests, sauté shallots in the same pan.
3 minDeglaze pan with stock and reduce by half.
5 minAdd cream and green peppercorns; simmer until thickened.
4 minSlice pork and pour the sauce over the top.
Wine Pairing
Grüner Veltliner
White Wine
The BottleDomäne Wachau Federspiel
The signature white-pepper note of Grüner Veltliner is the perfect companion for green peppercorns. The wine's acidity cuts through the cream base while enhancing the pork's natural savoriness.
Nutrition per Serving
580
calories
45g
protein
5g
carbs
40g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sautéed Spinach
Wilt fresh spinach in a pan with a touch of garlic and olive oil to provide a clean, nutritious green side for the pepper-crusted pork.
Ingredients
Directions
Thoroughly wash the spinach and spin dry; ensure all excess moisture is removed.
Heat the olive oil in a wide sauté pan over medium-high heat until shimmering.
Add the sliced garlic, sautéing briefly for 30 seconds until aromatic and pale gold.
Add the spinach in handfuls, tossing constantly with tongs until just wilted and bright green, approximately 2 minutes.
Remove immediately from heat to preserve color and texture.
Season with sea salt, black pepper, and a squeeze of fresh lemon juice before serving.
Side Dish
Garlic Roasted Root Vegetables
Roast chunks of carrots or parsnips until caramelized to provide an earthy sweetness that balances the punchy green peppercorn sauce.
Ingredients
Directions
Preheat your oven to 425°F.
Toss the vegetables with olive oil, salt, and pepper in a large mixing bowl until evenly coated.
Spread the vegetables on a heavy-gauge baking sheet in a single layer, ensuring they are not crowded to allow proper browning.
Distribute the smashed garlic and thyme sprigs evenly across the pan.
Roast for 18–22 minutes, tossing once halfway through, until the vegetables are tender and deeply caramelized at the edges.
Remove from the oven, discard the garlic skins, and serve immediately alongside the pork.
Member Reviews
How did it turn out?
Rate this recipe
Loved the short ingredient list. Everything was already in my pantry.